30-Minute Gnocchi Enchilada Skillet

• Vegan

• Produce

  • 1 (15 ounce can Black beans
  • 3/4 cup Corn, kernels
  • 1/4 tsp Garlic powder
  • 1 Green pepper, small
  • 1/2 Yellow onion

• Pasta & Grains

  • 16 oz Gnocchi

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Paprika
  • 1 Red pepper, small
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Prepared

  • 1 (15 ounce can Enchilada sauce

Found on shelikesfood.com

Description

Ingredients

• 16 ounces gnocchi, I used gluten free gnocchi
• 1 tablespoon olive oil
• ½ yellow onion, chopped
• 1 small red pepper, chopped
• 1 small green pepper, chopped
• ¾ cup corn kernels
• 1 (15 ounce) can black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 (15 ounce) can enchilada sauce
• Optional toppings: avocado, cilantro, jalapenos

Directions

• Heat a large skillet over medium heat. Once hot, add the olive oil and gnocchi. Cook gnocchi until browned, about 7 minutes, and then transfer to a plate or bowl.
• Add the onions to the pan and cook for 2 minutes before adding the peppers. Saute onions and peppers until tender, 5 minutes, and then add the corn, beans and cooked gnocchi. Mix in the salt, pepper and spices and then stir in the enchilada sauce. Cook mixture together until everything is heated though, 3-4 minutes.
• Serve while hot and top with your favorite toppings